A neat, uncluttered industrial setting with wooden and steel accents welcomes you as you enter the glass enclosed confines of the new South East Asian restaurant, Nasi and Mee (Malay for noodles and rice) on the bustling 80 Feet Road in Koramangala. Started by Ravi Nahappan, a Malaysian with Indian roots, the menu boasts dishes borrowed from his family’s tried and tested recipe book with a few from his own experiments with food.

Steamy bites
A mix of Malaysian, Indonesian, Singaporean, Vietnamese and Thai cuisines, we began our meal with a simple spinach and corn dumpling, that comes with a red chilli sauce, an XO sauce and a soy and ginger sauce. Parcelled in a steamed, thin casing, it got us off to a good start. Next, we dug into a Malay staple, Xiao Long Bao. A chicken dumpling but with broth inside, it is like a little meal by itself. A drizzle of ginger and soy sauce on top is the best way to eat this dish, which lends a slight kick to this otherwise simple dumpling. The prawn har gow is not to be missed at this restaurant. Here, chunks of diced prawns do all the talking, with chopped onions adding to the flavour.
If it’s a fragrant punch you’re after, opt for the tom yum soup. Powered by kaffir lime and lemon grass, it’s the perfect food for a gloomy chilly evening, and the sour and spicy notes are just the remedy for jaded palates that have had an overdose of ‘Indian’ Pan-Asian food. The Chendol, a traditional Malaysian drink made with coconut milk and sweetened with palm sugar, is perfect for counteracting the spice levels of some of the dishes. It might not be for everyone, but it’s definitely worth a try.Curry culture
Moving on to main course, we were served the rendang beef and Thai green curry with prawns, along with a serving of jasmine rice. The beef was definitely the star of the show and we couldn’t get enough of it. The meat is slow cooked in a fiery concoction of red chillies, onions, coriander, tamarind, ginger, cumin, garlic, turmeric and lemongrass, which are all ground together. Ours was perfectly balanced – neither too spicy nor too bland. The green curry too passed muster, but it didn’t stand out in comparison to the rendang. For those who prefer noodles to rice, we highly recommend the nasi and mee curry noodles. A generous helping of creamy coconut curry with vegetables, Thai herbs, a meat of your choice and flat noodles, it’s a little on the heavier side, though thoroughly enjoyable. We recommend you either split it or skip starters if you plan on finishing the whole dish. Overall, Nasi and Mee is not only a great place to unwind but also tuck into a delectable spread.